Using a mortar and pestle or food processor, blend all of the ingredients until the tapenade is just smooth enough to spread without becoming a paste. Tapenade will keep a week in the refrigerator and the flavor will intensify with age.

In a 1-quart mixing bowl or a food processor, whisk the vinegar, mustard, garlic, sugar, salt, pepper, and lemon juice. While whisking vigorously, or with the food processor running, drizzle the oil into the balsamic mixture very carefully--slowly at first, then a little faster as the oil in incorporated. This dressing should be fairly thick and will remain emulsified for several days.

In a heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 11/4 cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just ounce. Lower the heat to low, cover the pot, and steam the rice for 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or, prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.

Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold) it's ready to work with.

While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.
To assemble:

Fill a shallow cup with about 1/3 cup water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:

1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cups worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be less than 1/3 inch thick.

2. Place a small amount of the fillings across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling--the less filling, the easier the sushi will be to roll. Aim for about 11/2 tablespoons of spicy tempeh, three strips of avocado, two or more carrot match sticks and some scallion strips. You'll figure it out.

3.Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you've reached the seaweed only end, pat gently with a bit of vinegar water to seal the roll.

4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That's it! Make a hundred of 'em.

Variations:

Elephant Rolls: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.

"Yamroom" Roll: For each roll, fill with 2 tablespoons of mashed sweet potato, 1 or 2 dried or fresh shiitake mushrooms simmered in 1/2 cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.

Maybe you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.

Simply prepare your nori roll as directed, spreading the seasoned rice onto about two-thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slide your hands underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion... flip everything upside down. Remove the bamboo mat from the top and place on your countertop. Place the nori and rice--plastic wrap side down-- on the mat. Place fillings as usual on the edge without the rice underneath it. Then, carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.

To make the pastry, mix the flour, sugar, baking powder, and salt together in a bowl. Cut the butter into 1-inch pieces, add to the flour mixture, and toss to evenly coat. Using your fingertips or a pastry blender, cut in the butter until completely broken down into the flour mixture. Add the milk a couple tablespoons at a time, stirring well after each addition to evenly moisten the dough. Add only enough milk for the dough to come together in relatively dry mass. Gather the dough into a ball, then pat it out int a square. Wrap the dough in a plastic wrap and refrigerate while you make the filling.

Preheat the oven to 375°F. Butter a 9-inch cast-iron skillet or a 9-inch square baking pan.
To make the fruit filling, toss the apples, sugar, cinnamon, salt, lemon juice, and vanilla together in a large bowl, then transfer the mixture to the prepared pan. Cut the butter into small cubes and scatter over the apples.

Roll out the pastry just a bit smaller than the size of the pan. (The small gap between the pastry and the side of the pan will allow steam to escape.) Carefully drape the pastry over the apples, then cut 3 steam vents in the pastry.

Bake for 35 minutes, or until the pastry is golden and the filling bubbles up around the edges. This pandowdy is best served warm, topped with a small scoop of vanilla ice cream.

Storage: This pandowdy is best served the day it is made, but any leftovers can be wrapped in plastic and kept at room temperature for 2 to 3 days.

Meanwhile, bring a medium saucepan with plenty of salted water to a boil. Add lentils and cook until al dente, about 20 minutes. Rinse the lentils with cold water and drain them well.

Remove the softened squash from the oven and let it cool a bit. Then cut the squash in half and scoop out the seeds.Use a fork to pull the strands of squash out of the shell and into a bowl. You can use a spoon to get the last bit out. Set aside.

Heat 2 tablespoons of the olive in a large skillet over medium heat. Add the remaining garlic and the lentils, frying them without stirring for about 3 minutes. Season generously with salt and pepper, stir and toss, and fry for a few more minutes until they become a bit crispy. Transfer to a plate.

Add the remaining 3 tablespoons olive oil and squash to the pan, and reheat, stirring, for 2 to 3 minutes. Add the feta, sage, and salt and freshly cracked pepper to taste. Stir in lemon juice. Spoon into and baking pan, top with the lentils and bake for about 10 to 20 minutes.

Use a large spoon to press the thawed raspberries in several batches through a large sieve into a medium-size bowl. Discard the seeds. Add the remaining ingredients, whisk to combine, and pour into an airtight container if not using immediately.

Bring a small pot of water to a boil. Boil the carrots for 7-10 minutes, until soft. Drain and let cool just until they're no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scrapping down the sides of the processor as you go. Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

Variation:
Caraway-Parsley-Carrot Dip: Omit the curry and cumin. Place 1/2 teaspoon of the caraway seeds in the food processor along with the sunflower seeds. Add 1/2 cup of loosely packed fresh parley after everything has been blended, and pulse until it is chopped finely.

Toss the parsnips, potato, onion, and garlic in a bowl with the olive oil, coriander, 1 teaspoon salt, and pepper to taste. Turn the vegetables out onto a sheet pan, arranging them in a single layer, and roast for 40 to 45 minutes, until tender and somewhat browned.

Transfer about half of the vegetables to a blender or a food processor and add one cup water. Puree until completely smooth, letting the machine run for a few minutes. Transfer the puree to a medium soup pot. Puree the rest of the roasted vegetables with another 1 cup of water and add to the soup pot. Whisk in an additional 1 cup water or more to thin the soup to the desired consistency. Season to taste with additional salt and freshly cracked black pepper, heat to the desired temperature, and serve.

Combine 1 tbsp of the olive oil with the parsnips, 3 garlic cloves, and ¾ cup water in a large skillet. Bring the mixture to a boil and cook, uncovered, until the water has evaporated, about 5 to 10 minutes.

Once the water has evaporated, the parsnips will begin to sauté, since the oil will not have evaporated. Reduce the heat to low and let the parsnips caramelize until golden brown, stirring only when necessary to keep them from burning. If you want a sweeter hummus, let the parsnips brown quite a bit. Either way, the parsnips should be tender.Transfer the mixture to a food processor or blender. Add the remaining garlic clove as well as 3 tablespoons water and the tahini. Blend until smooth. With the machine running, add the remaining 3 tablespoons olive oil. Season with lemon juice, salt, and freshly cracked black pepper.

Sunday, April 8, 2012

Preheat oven to 425°F. In large bowl, sift together the flour, salt, baking soda, and sweetener. Cut in the margarine or butter and mix well. Stir in the sourdough starter. Knead lightly until "just mixed". Spoon into lightly oiled muffin tins, or roll out and cut with biscuit or cookie cutters and place on lightly oiled cookie sheet.

About this blog...

Inspired by wonderful cookbooks, our gardens, friends and guests of our retreat center, this blog is simply a means to share our recipes and enthusiasm for healthy cooking with all the retreat participants and friends who have shown an interest. All the ingredients used in these recipes are organic and, if possible, local (often from our own gardens!) May this blog be an inspiration to either cook wholesome meals for yourselves or come to one of our retreats!